Executive Chef - Unidine Transition at Franciscan Ministries

West Lafayette, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Apr, 26

Salary

1.0

Posted On

17 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Development, Food Safety Compliance, Kitchen Staff Management, Communication Skills, Portion Control, Sanitation Regulations, Team Collaboration, Dietary Needs Accommodation, Training Staff, Record Keeping, Meal Presentation, Resident Engagement, Operational Efficiency, Culinary Skills, Problem Solving

Industry

Hospitals and Health Care

Description

Overview Position Summary In this role, you will be responsible for delivering high-quality, nutritious, and resident-centered food and dining experiences. This role assists the Director of Dining Services in overseeing menu development, food preparation, kitchen staff management, and food safety compliance. The Executive Chef collaborates closely with the community’s leadership teams to ensure meals support resident wellness, satisfaction, and quality of life, while maintaining budgetary controls and operational efficiency. Essential Functions, Key Duties, & Responsibilities Prepare food daily as outlined on the menus, altering or adapting recipes to accommodate special dietary needs of residents as needed. Ensure high quality food, high level of food service, a variety of menu choices, and meal presentation are delivered consistently by the dining team. Coordinate and participate in serving food; monitoring portion control to meet residents’ requests and minimize waste. Maintain an accurate record of chargeable meals (resident, guest and catered), submitting records to the office by the designated date each month. Clean pots, pans, utensils, etc. as needed. Assist with menu planning; reviewing and adjusting menus to accommodate foods in season, vendor sale prices, special events, and holidays. Assist in identifying food and supplies needed for the next week’s menus and report to the Director of Dining Services. Prepare meats for storage and portion control upon delivery. Ensure proper storage of all delivered foods and ingredients. Work collaboratively with the front of house and back of house team, cross training associates to ensure a wonderful resident experience. Maintain a clean, orderly, safe, and sanitary kitchen environment. Ensure proper handling, labeling, and storage of food for infection control and ensure compliance with all food sanitation regulations. Notify Director of Dining of malfunction of equipment or appliances. Provide input as needed for resident assistance plans. Assist in the completion of the resident food preference form for each resident within one week of residency. Encourage and invite residents to participate in the food service program and activities. Assist in training other kitchen staff in food preparation. Perform other duties as assigned. Comply with all policies and procedures and any updates. Position Requirements Education: High School Diploma/GED required; Culinary Degree preferred Licenses/Certifications: State Food Service Sanitation License/Certification required; State Dietary Manager certification/license preferred Experience: 1+ years of cooking experience required Skills & Abilities: Excellent written and verbal communication skills Min USD $0.00/Yr. Max USD $1.00/Yr.

Responsibilities

The Executive Chef is responsible for delivering high-quality, nutritious food and dining experiences while overseeing menu development and kitchen staff management. They ensure compliance with food safety regulations and collaborate with leadership to enhance resident wellness and satisfaction.